LOUISVILLE, KY – The latest venture from food truck owners Liz and Jesse Huot now has a name and a slightly more definitive opening date.
The Huots have traversed Louisville for about three years, selling burgers in a food truck they dubbed Grind. Now they will settle down, so to speak, in a storefront at 3311 Preston Highway, near the Kentucky Exposition Center.
The location was most recently occupied by Oasis Sushi and Soul Karaoke Bar.
The restaurant will be called Grind Burger Kitchen and will feature the same burgers that are offered on the food truck. The bricks-and-mortar location also will sell fries and new vegetarian options.
The couple plan a soft opening after the Kentucky Derby.
While expanding a single food truck into a fleet is the goal of many food truck owners, it’s not a simple task. Running multiple food trucks involves creating a simplified management process, delegating responsibilities to truck managers and building a team to handle the demands of daily operations.
Knowing how to run a food truck doesn’t guarantee success in managing fleet of trucks because owners can’t always spend enough time at each truck to ensure that things run smoothly in each.
Success in expansion of your mobile food business depends on the building on your food truck concept and not in the truck. Mobile food vendors who prefer greeting customers or preparing food must first devote time to organizing a standard process that addresses most of the food truck business duties and hiring the right people to undertake these jobs. Simplified management strategies include the following ideas:
Subscribe to a multiple-unit POS system that handles the demands of running multiple food trucks smoothly.
Use of common ingredients and menus in all trucks so that managers can use standardized inventory and costing systems.
Special menu items can be produced in your commissary and distributed to all of the trucks (unless of course your fleet will be in cities far away from each other).
Take advantage of local sourcing and warehouse-type stores for buying inventory by using a van to make regular or daily trips and deliveries to each food truck commissary.
Use electronic communications to speed decisions and collaborate among separate trucks.
Create systems that handle every aspect of food truck management. Unified systems can handle hiring, inventory control, training, establishing employee conduct, dealing with customer complaints, filing reports and assigning responsibilities for food preparation, service, truck safety, cleaning and maintenance.
Systems run food truck businesses effectively, but vendors must hire the right people to run them and train workers in their duties. Strategies for success include fostering better communications between owners and managers, customers and managers and workers and supervisors.
Web cams enable people to see each other and demonstrate how to handle maintenance tasks or complex culinary procedures.
Regular or weekly staff meetings give people opportunities to air grievances, solve problems and make suggestions.
Owners should regularly visit each truck to interact with employees and customers.
Create a uniform code of conduct, and organize guidelines for hiring and firing that managers understand thoroughly.
Owners of multiple food trucks need to devote time to each of the trucks in their fleet, but giving managers and workers time and attention is critical for success. Managing each truck remotely leads to an “out of sight, out of mind” mentality, so focus on maintaining regular communications with your staff teams.
Hiring the right managers, and creating a standard operational plan for all food trucks not only helps owners handle multiple trucks but also increases profits. Taking time to create a management system and training managers to hire, fire and manage operations will also improve customer service.
This will allow owners to spend more time interacting with customers, identifying new business opportunities and supporting community initiatives when they don’t spend all their time on the day to day operation tasks of their trucks.
If you are the owner of a food truck fleet, we’d love to hear your thoughts on our tips or any additional tips that could help those interested in expanding from one food truck.
DALLAS, TX – The creators of The Butcher’s Son and Gandolfo’s Deli food trucks are getting ready to roll out their fourth truck.
Two Trucks LLC CEO Jon Wagner and President Dain Pool expect to debut their truck, Texas Burrito Co., in February.
The Tex-Mex truck will specialize in burritos and tacos made from scratch. The offerings will allow guests to customize their food, similar to how Chipotle and Freebirds operates.
Wagner and Pool brought Gandolfo’s to Dallas in 2011 and introduced The Butcher’s Son to the city in 2012. They also recently rolled out What’s the Scoop, their ice cream food truck. Both executives have a long history of food industry experience.
Wagner’s grandfather founded Wisconsin-based Johnsonville Sausage and Pool’s family owns Georgia-based Pool’s Restaurant Group, parent of Gandolfo’s.
Find the entire article by Danielle Abril at bizjournals.com <here>
One of the reasons I tell people that food truck are here to stay is that the next generation of consumers is tailor made to the industry’s continued growth and expansion. Why? It’s rather easy to come to this conclusion…it is because the next generation is that of the Millennial.
Millennials are those ages 19 to 34. Numerous studies are showing that they are buying fewer cars, houses, electronics, and credit cards. Why is this? Being the group hit the hardest by the economy, they have less money than their parents did at the same age. In fact, the average worth of someone from the age 29 to 37 has dropped 21% over the last 30 years. What does this mean for food truck owners owners?
Millennials are eating out less and less. This young generation is watching their wallet, and being more cautious about their spending. However, with this change in spending, also has come a change in what in desirable in food trucks. Millennials want the new, unique, and authentic. Not that this group isn’t eating out, it just means they want something that other generations really haven’t been as worried about.
So what exactly is this group of 80 million prospective customers looking for when deciding where to eat?
Variety and Customization
Millennials demand choices and the ability to personalize their order. Millennials expect variety, more choices, customization and their ability to be able to personalize their food experience.
History and Background
Millennials want some substance behind where they eat. They like to know the story about the places they eat, they think it’s key to feed one’s heart in addition to one’s stomach when going out. This is a place where food trucks can take take advantage by providing the history of how the mobile business came about to be what it is.
Quality ingredients are an absolute must for the this generation. Millennials believe that they deserve the best and will not settle for anything less. Millennials want to know and trust the food they receive in return for their money.
Another new trend with this demographic is connecting with companies and businesses that are socially responsible and trustworthy. The bottom line is if they can’t trust you to take care of the world outside your mobile business, let alone your own workers, then they won’t trust you to serve quality food.
Generation Y is the most dominant demographic today. However, just making your name known won’t guarantee they’ll step up to your service window. As you can see, it takes a lot of factors to grab their attention and their business.
Are you and your food truck appealing to the Millennials? We hope so.
CLOVIS, NM – Mobile food trucks are trending across the country, and in Clovis, food truck owners are seeing their businesses grow.
“You can’t move a building, but you can move a truck to work special events, football games, or catering,” said “Catfish Mike” Hiter, owner of Weezy’s Southern Catfish Kitchen. “I plan on doing night clubs in Portales soon.”
Hiter said he has been running Wheezy’s since 1988 in Glendale, Calif. He said Weezy’s has been housed in a building and food truck and her prefers to run his restaurant out of a truck.
Bill Wentworth who is the owner and chef at Mo’ Bills, said he decided to build his food truck because it allows his restaurant to be more accessible to the public. Wentworth said the business community in Clovis has been helpful too, adding some businesses have invited him to park in their lots to attract traffic to the area.
Carol Wight, CEO of the New Mexico Restaurant Association said, “There is an increase in food trucks across the country, but New Mexico is behind the trend.”
Wentworth said, “In the bigger cities they have rows and rows of food carts,” and he can see the number of food trucks growing in Clovis because, “people love to try new food.”
Wight said an advantage to starting a food truck is, “You can find out if people like your food enough. If they do, you can open up a brick and mortar restaurant.” She said if a restaurant wants to add another location it is a great way to test a new location.
According to Wight, food trucks sometimes create animosity from those in charge of brick and mortar restaurants because they feel they have invested more in their restaurants than a mobile food cart that swoops in to do business.
Jenna Pine, a shift manager at Taco Villa, said that Mo’ Bills, set up across the street from Taco Villa on Sunday to sell tacos and burritos, didn’t put a dent in business.
Find the entire article by Kevin Baird at cnjonline.com <here>
With the mobile food industry continuing to grow we are constantly on the look out to assist both the owner operators as well as the customers of these rolling bistros. From time to time we run polls to gain industry information that truck owners can use to help better their customer service and the options that they provide to the communities that they serve. Other times our polls are set to find out general information “we” want to know.
In this poll we are interested to find out what food truck owners would like to see in the future of their mobile food business. There are many avenues and each owner seems to have different dreams. Some are looking to open up the restaurant of their dreams while others are happy with what they have and would only like to see their profits increase.
Please Note: This poll allows you to vote for multiple choices.
If you you have other dreams for your mobile food empire that aren’t available in this poll, please let us know in the comment section below.
We would also ask owners to share this link to this poll with other owners in your area so we can gain as much data as possible. Once we have this information we will share the findings with our readers.